Blackened Pork Chops

Step 1: Combine salt, black and white peppers, cayenne, dry mustard, garlic powder, and thyme in a paper bag-shake to mix well.

Step 2: Heat a cast iron skillet, past the smoking stage, until a small amount of white ash just begins to form in the center.

Step 3: Dip pork chop in butter, allowing excess to drip off.

Step 4: Place into paper bag and shake to coat evenly.

Step 5: Shake off excess and pat to set coating.

Step 6: Place pork chop into hot pan.

Step 7: Place a teaspoon of butter on top (careful as it will flame up)

Step 8: Cook for 2 minutes.

Step 9: Turn, place another teaspoon of butter on top, and cook another 2 minutes.

Step 10: Arrange in a single layer in a baking pan.

Step 11: Place into a 200 degree oven to keep warm.

Step 12: Repeat with remaining chops.

Step 13: Arrange onto heated serving plates.

Step 14: Serve hot.

Step 15: NOTE:

Step 16: I cheat a bit. I just brush some melted butter on each chop and then press the blackening seasoning into it. I also cooked it a little longer since my chops were thick.